Venezuelan Chocolate–Rum Drink

  • Serves

    serves 8


At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.


  • 12 gallon milk
  • 3 whole star anise
  • 2 sticks cinnamon
  • Zest of 1 orange
  • 5 whole allspice berries
  • 2 tbsp. brown sugar
  • 12 lb. bittersweet chocolate
  • 1 cup aged dark rum
  • Whipped cream


Step 1

Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.

Step 2

Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.

Step 3

Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.

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